If you’ve ever baked your own bread before, you would know the art bread making is actually very simple. The only thing you really need is time. Time to sit and watch the yeast rise and do it’s necessary business.

One of my all-time favorite breads to make is this multigrain Rosemary Flax Focaccia Bread. Not to mention it pairs perfectly with Pumpkin Chili, and as a side for green salads.

The addition of ground flax seeds boosts up the Omega-3 content, something of which is often lacking in our diet. Omega-3 fats are the healthy fats and have many health benefits including playing a positive role in brain health and heart disease.

There are three kinds of omega-3 fats: alpha-linolenic acid (or ALA), docosahexaenoic acid (or DHA), and eicosapentaenoic acid (or EPA). ALA is considered an essential fat, meaning it must be consumed within our daily diet. In addition, our bodies can actually make EPA and DHA in limited amounts from ALA. However, we should still try to incorporate all three of the omega-3 into our daily diet.

Females over the age of 19 should aim to consume 1.1g of AHA daily, whereas men over the age of 19 should aim for 1.6g of AHA daily. One tbsp of ground flax seed contains a whopping 2.43g ALA. As you can see it is a great source of omega-3 fats, however the benefit mainly comes from the ground or milled version, as the full flax seed is too hard to breakdown and digest by the human body.

When you start making your own bread, I can guarantee you will prefer it over the store bought stuff. Don’t get me wrong, we don’t always have the time to make our own bread so the grocery store varieties definitely have a much needed purpose.

However, homemade bread is just so fresh and delicious. Not to mention, there is always that proud feeling of accomplishment when you have baked a delicious and moist bread all by yourself!

To make your own delicious focaccia bread and impress your friends and family, start with a large mixing bowl (such as a stand mixer bowl). Firstly combine the yeast, warm water and sugar. Allow the yeast mixture to sit for about 10 minutes, or until bubbly as pictured above.

Then add the flour and 1 tbsp olive oil to the yeast mixture. Mix well either by hands, or using a stand mixer with the dough hook for about 3-5 minutes or until combined. Slowly add the remaining 1/4 cup of multigrain flour until a soft wet dough is achieved. Be careful not to over add flour in this step, the extra flour is not always needed.

Cover the dough with saran wrap and allow to double in size. This should take about 45-60 minutes. Then transfer the dough onto a lightly floured work surface.

Divide the dough in half, and shape each into a rounded loaf. Place on a baking sheet lined with parchment paper or a pizza stone. Cover the dough and allow to rise for another 45-60 minutes. Preheat the oven to 375 degrees in the last 5 minutes of rising.

Uncover the dough and brush remaining 1/2 tbsp olive oil on top of loafs, sprinkle with remaining 1/2 tbsp rosemary. Place in preheated oven and bake for about 15-18 minutes until very lightly golden brown.

Serve immediately with balsamic vinegar and extra virgin olive oil for dipping. If saving for a later date, let cool and wrap with aluminum foil and place in the freezer for later use.

Enjoy!

Rosemary and Herb Focaccia Bread

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Average: 5/5

1 ratings

Prep Time: 2 hours

Cook Time: 20 hours

Total Time: 2 hours, 20 minutes

Author: Charlene Pors

Yield: 2 loafs

Serving Size: 1/4 slice of loaf

Ingredients

1 tbsp yeast

1 cup warm water

1 tbsp sugar

1 tbsp flax, ground

3/4 tsp salt

1.5 cup all purpose flour, enriched

0.5 + 1/4 cup multi-grain flour, divided

2 tbsp rosemary, fresh or dried

1/2 tsp oregano, dried

1/4 tsp garlic powder

1.5 tbsp olive oil (divided)

Instructions

In a large mixing bowl (such as a stand mixer bowl), combine yeast, warm water and sugar. Allow to sit for about 10 minutes or until bubbly.

Add the flour and 1 tbsp olive oil to the yeast mixture. Mix well either by hands, or using a stand mixer with the dough hook. Knead for about 2-5 minutes or until dough is cohesive. Slowly add the remaining 1/4 cup multi grain flour until a soft wet dough is achieved. Be careful not to over add flour in this step as it is not always required.

Cover the dough with saran wrap and allow to double in size, about 45-60 minutes.

Transfer the dough onto a lightly floured work surface. Divide the dough in half, and shape each into a rounded loaf. Place on a baking sheet lined with parchment paper or a pizza stone. Cover the dough and allow to rise for another 45-60 minutes. Preheat the oven to 375 degrees in the last 5 minutes of rising.

Uncover the dough and brush with the remaining 1/2 tbsp olive oil on top of loafs, sprinkle with remaining 1/2 tbsp rosemary. Place in preheated oven for about 15-18 minutes and bake until very lightly golden brown. Serve immediately, or let cool and wrap with aluminum foil and place in freezer for later use.

I absolutely love Focaccia – which I normally get on holiday in SF’s North Beach. But would definitely love to try this one at home, especially since it’s got Rosemary (and I’ve got plenty of that in my garden).